Sweet Hot Chicken stew: (A Julie fav.)

Start with a cold oven.
Spray iron dutch oven with cooking spray. Drop in 4+ bone in, skin attached chicken thighs.
Put uncovered dutch oven in the cold oven. Set to 350 and timer to 30 minutes. Turn it on and walk away.

Dice up 2 onions, 
A couple large handfuls of baby carrots, 
about 3+ spuds, 
1 seven oz can of "Embasa whole Jalapeños in escabeche." (Important flavor!) 
mash up 1 can of Stewed Tomatoes (Another important flavor)

Potatoes in one pile, onions & carrots in another, chilis & Tomatoes in yet another.

When the 30 minutes are up, turn off oven, crack it open and let it cool for 10 minutes.

Pull out dutch oven (never been covered) plunk it on the stove, pull out the cooked chicken and place it in a bowl to drain.

Heat up the dutch oven, maybe pour in a tablespoon or so of sesame oil. Dump in the cubed potatoes. (Small cubes). Fry up the potatoes adding salt & pepper to taste.  If you need to add liquid, add chicken broth, sparingly. These should be soewhat dry. Check the chicken. Is there more drippings in the bowl? Pour it into the frying potatoes.

When the potatoes are done, add them in with the chicken for later.

Add some more sesame oil to the pot, dump in the onions & carrots. Fry these up 'till the onions are getting clear. Add chicken broth from time to time to control the temp. 

Now dump in the tomatoes & peppers. Suddenly you have a much wetter pile of stuff, add chicken broth from time to time to keep it "wet" 'till the carrots get soft. Then slowly boil off the liquid 'till it thickens.

Add back in the chicken and potatoes . Summer for at least 5 minutes. Check and possibly simmer for another 5?

Check for salt and pepper. Need some more possibly? Let it cool for a bit and you're done.

SECOND TIME

Did about 1 1/2 size. Added about a box and a half sliced cherry tomatoes. I tried to fry them in the drippings and then reduce the liquid by boiling. Did they help? Donno. Also added a few sticks of celery chopped pretty fine. And some mushrooms.

Serving suggestion: A bunch of shaved parmesan cheese and a generous hunk of baguette.

Tasty!

THIRD :

Did the chicken then the spuds. onions with garlic then pickled jalapeños. 

Boiled the carrots (baby carrots uncut) in chicken broth 'till soft. Then when mostly boiled dry added some honey. Once boiled they were really easy to chop up.

Stewed tomatoes and carrots went in together. Then everything went back in the pot. Cooked it for about 10 minutes on low then shut it off for maybe 20.

It came out fine, a little harsh. Then I added a little sugar. WOW! Way better. Took out the harshness and you could suddenly taste the different flavors.